iskender Kebabs

• servings: Serves 4

Ingredients

DÖNER

2 pounds sirloin or bottom round steak i large onion, peeled and quartered

1 garlic clove, minced

2 tablespoons whole-milk yogurt

I tablespoon buttermilk

3 tablespoons extra-virgin olive oil

½ teaspoon dried thyme

I teaspoon dried basil

I teaspoon hot paprika

I teaspoon kosher salt

½ teaspoon freshly ground black pepper

TOMATO SAUCE

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

¼ cup tomato paste

3 tablespoons mild Turkish red pepper paste

I cup canned tomato sauce

½ teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

2 cups water

ASSEMBLY

3 tablespoons extra-virgin olive oil

3 to 4 tomatoes, cut into wedges

3 to 4 jalapeños or other small chile peppers, quartered

2 Ramadan Pidesi (page 247), cut into

1-inch cubes

I stick (4 oz) butter

I cup whole-milk yogurt, plus more if desired

2 sprigs fresh mint, chopped, for serving (optional)

Directions

Prepare the döner: If your steaks are thicker than ¾ inch, use a meat tenderizer to pound them to ½ to ¾ inch. Set aside.

In a food processor, process the onion to a puree. Set a fine-mesh sieve over a small bowl. Add the onion

puree and press with a wooden spoon to strain the

onion liquid—it should be about ⅓ cup.

Transfer the onion liquid to a large bowl. Add the garlic, yogurt, buttermilk, olive oil, thyme, basil, hot paprika, salt, and pepper. Mix well and add the steaks to the marinade. Using your hands or a wooden spoon, coat the steaks evenly with the sauce. Cover a large work surface with overlapping plastic wrap Layer the pieces of steak in two stacks in the center of the plastic with the edges overlapping. Starting from one end, roll the steaks into a log. Cover with plastic wrap and twist the ends tightly so the log resembles a giant wrapped candy. For best flavor, let marinate in the fridge for at least 3 to 4 hours or overnight and then move to the freezer. If you don't have time to refrigerate, immediately place in the freezer and let freeze at least 3 hours or overnight. If the meat has been in the freezer overnight, move the meat from the freezer to the fridge at least 2 hours before cooking and prepare the rest of your ingredients.

Make the tomato sauce: In a medium saucepan, heat the oil over medium heat, add the garlic, and sauté for 10 to 15 seconds. Add the tomato paste and pepper paste, cooking for another 30 to 40 seconds. Add the tomato sauce and cook, stirring constantly, for 2 to 3 minutes. Add the salt, black pepper, and water and mix to incorporate. Reduce the heat to medium-low, cover, and continue to cook, stirring occasionally, until slightly thickened to the texture of store-bought tomato sauce, 7 to 10 minutes. Remove from the heat and set aside.

Assemble the dish: In a large nonstick skillet, heat I tablespoon of the olive oil over medium-high heat. Add the tomato wedges and chile pieces and cook until the outsides are seared, 2 to 3 minutes. Remove

from the heat and set aside.

Remove the meat from the fridge and unwrap. Using a sharp knife, run it along the length of one side of the log to shave off thin (¼ inch or less) slices of the beef.

In the same large nonstick skillet, heat i tablespoon of the olive oil over medium heat. Add half of the sliced marinated meat and increase the heat to high. Do not overcrowd the pan or it will release too much liquid and the beef won't caramelize well. Cook the meat, stirring constantly, until lightly browned, 5 to 7 minutes. Using tongs, remove the meat from the skillet and place on a plate, keeping as much of the drippings in the pan as you can. If your kitchen is chilly, keep the cooked meat warm on top of the stove or in a 170°F oven. Cook the other half of the meat

with the same process.

In the same skillet with the beef drippings, add

the pide pieces and cook for 2 to 3 minutes to

warm through.

Divide the pide cubes among serving plates. Top each with the cooked beef and pour about ⅓ cup of the tomato sauce over the top of each plate.

In a small saucepan, melt the butter and continue to cook until beginning to foam and lightly browned. Remove from the heat and immediately pour 2 tablespoons evenly over each plate. Add the roasted tomato and chile slices along the edges of the plates. Spoon ¼ cup plain yogurt on one side of each plate. Serve immediately with fresh mint,

if desired.

Notes

Notes * This beef is what I use to make döner wraps. Serve it with Grandma's Lavash (page 241), Flour Tortillas (page 206), or Pitas (page 55), adding Cacik (page 64), onion salad, and your favorite toppings for a delicious wrap. * Keeping the beef in the freezer makes it easier to get the thin slices required. You can keep the beef in the freezer for up to 3 months and then place in the fridge 2 hours before you are ready to cook. * I generally prefer to use bread that is at least 1 day old.

* In Türkiye, it's common to add lots of melted butter over the top to fully soak the bread cubes. I prefer to use just a few tablespoons, but you can use more on each plate if you want.